Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caponata
Scallops
How it's done
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Caponata
Heat the olive oil in a non-stick frying pan. Add the onion and garlic, sauté briefly. Add the aubergine and celery, cook for approx. 3 mins. Add the tomatoes and all the ingredients up to and including the pepper, cover and steam for approx. 5 mins. until soft, add the balsamic, cover and simmer for approx. 5 mins.
Scallops
Heat the oil in a non-stick frying pan. Salt the scallops, add them, and sear on one side for approx. 2 mins. Reduce the heat, add the butter and oregano, turn the scallops over, fry for a further 2 mins. Serve the scallops with the caponata.
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